Place all the ingredients into an electric mixer and process
The mixture should resemble cous cous and should come easily together
The mixture should also be tacky, not sticky and rest
To make the Raviolo:
Combine 100g fried and chopped mushrooms with 100g of masratpone cheese and season with salt and pepper and a drizzle of truffle oil (optional)
Cut the pasta into 6cm circles
Create a circle with the cheese mixture, big enough to hold a yolk
Carefully place a yolk in the middle and place few drops of red food colouring on top of it, moisten the edges and pop another circle on top
Place in to boiling salted water for 2 minutes and serve with a drizzle of truffle oil and herbs
When you cut into it, the yolk and the red food colouring will ooze out